Classic Hash Browns
No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot pan with melted butter are the taste-test winner.
WHY THIS RECIPE WORKS
In developing our hash browns recipe, we began by testing potato varieties. Best were high-starch russet (baking) potatoes. They adhered well, browned beautifully, and had the most pronounced potato flavor. Grating the potatoes helped them ...